Dumplings, Potato
Carole Haas
Teresa Klusak-Biolek’s recipe
ingredients
- 4 large Potatoes
- 1/3 cup Farina
- 2 Eggs, beaten
- 3/4 to 1 cup Flour
directions
- 1
Peel potatoes and cut into cubes. Boin in salted water until tender. Drain potatoes. Either put potatoes through ricer or mash well (no lumps). Set aside to cool.
- 2
In bowl, mix potatoes, Farina, eggs and salt. Gradually add flour to form a stiff dough.
- 3
Turn dough onto a floured work surface, using remaining flour. Knead until no longer sticky. Form balls about golf ball size. Cook a few at a time by dropping into a large kettle of boiling salted water.
- 4
Boil for 7-8 minutes. Drain.
notes
Dough can also be formed into a long 1 inch thick roll and cut into 1 inch pieces. Boiling for 5 minutes. Yields about 3 dozen.
Source: Carole Haas
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